Best 3 Green Bell Peppers Stuffed With Tomato Lentil Couscous Recipes

**Explore a delightful culinary journey with our stuffed bell peppers, a symphony of flavors and textures, featuring a medley of recipes that cater to diverse dietary preferences.**

From the classic meat-based filling to the hearty vegetarian and vegan options, our collection of stuffed bell pepper recipes promises an explosion of tastes. Indulge in the traditional ground beef and rice filling, or venture into the realm of plant-based delights with our lentil-couscous and quinoa-black bean variations. Each recipe is carefully crafted to ensure a perfect balance of flavors, textures, and nutritional value.

Whether you prefer the simplicity of roasted bell peppers or the comforting warmth of a slow-cooker dish, we have recipes to suit every cooking style. Discover the vibrant flavors of Mediterranean-stuffed bell peppers, bursting with sun-dried tomatoes, olives, and feta cheese. Experience the bold and spicy flavors of Mexican-style bell peppers, filled with a zesty blend of chili powder, cumin, and salsa. And for a touch of Asian inspiration, try our stir-fried bell peppers with a sweet and savory soy-ginger sauce.

Our stuffed bell pepper recipes are not just about taste; they are also a testament to versatility and convenience. Prepare them ahead of time for a quick and easy weeknight meal, or make a larger batch for meal prepping. They are perfect for potlucks, picnics, and special occasions, offering a visually appealing and satisfying dish that will impress your guests.

So, embark on this culinary adventure with us, explore our collection of stuffed bell pepper recipes, and discover a world of flavors that will tantalize your taste buds and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS

Healthy Vegetable and Couscous Stuffed Peppers image

This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright
Two 28-ounce cans fire-roasted tomatoes
1 cup Israeli couscous
1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium zucchini, finely chopped
6 cloves garlic, minced
3 cups loosely packed baby spinach
1/4 teaspoon red chile flakes, optional
One 7-ounce block feta cheese, drained and crumbled
1/2 cup chopped fresh basil (about 12 large leaves)

Steps:

Preheat the oven to 375 degrees F.
Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

STUFFED GREEN PEPPERS

Stuffed Green Peppers image

The best stuffed green peppers ever.

Provided by Ali Milligan

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

6 green peppers, tops and seeds removed
1 pound ground beef
1 ½ cups cooked rice
⅓ cup chopped celery
1 tablespoon grated onion
1 (15 ounce) can tomato sauce, divided
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
Bake in preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS

Green Bell Peppers stuffed with Tomato Lentil Couscous image

This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.

Provided by Catherine

Categories Stuffed Bell Peppers

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

5 green bell peppers
2 pounds ground beef
1 ½ cups chopped onion
1 green bell pepper, chopped
6 cloves garlic, minced
1 (16 ounce) jar chunky pasta sauce
½ cup chopped onion
1 (6 ounce) package tomato lentil couscous mix
8 ounces shredded sharp Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

Nutrition Facts : Calories 831 calories, Carbohydrate 42.3 g, Cholesterol 169.8 mg, Fat 55.5 g, Fiber 6.4 g, Protein 41.7 g, SaturatedFat 24.9 g, Sodium 985 mg, Sugar 13.4 g

Tips:

For a more flavorful filling, use vegetable broth instead of water to cook the lentils.
Add a pinch of cumin or curry powder to the lentil mixture for a warm and exotic flavor.
If you don't have any fresh herbs on hand, use a teaspoon of dried oregano or basil instead.
To save time, you can use pre-cooked lentils. Just be sure to rinse them well before using.
If you don't have any couscous, you can use quinoa or rice instead.
If you're short on time, you can skip the step of roasting the bell peppers. Just stuff them with the lentil mixture and bake them for 30 minutes at 375 degrees Fahrenheit.

Conclusion:

Green bell peppers stuffed with tomato lentil couscous is a delicious and healthy meal that is perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to enjoy bell peppers, give this recipe a try.